Iraqi Eggplant Dolma

Arıboğa BakırcıChef

Ingrediënten

• Small eggplant
  1 kilogram
• Ground beef, fine
  400 grams
• Onion, finely chopped
  1 piece
• Tomato, chopped
  1 piece
• Kruiden
  0
• Zout
  0
• Onion, finely chopped
  1 piece
• Garlic, minced
  4 cloves
• Green bell pepper, finely chopped
  0.5 piece
• Tomatenpuree
  2 tablespoons
• Plantenolie
  0

Stappen

1. 1

   Cut off the green part of the eggplant.

   Benodigde hulpmiddelen:

   Mes

   5 minuten
2. 2

   Before scooping, to make this process easier, place the eggplant on a hard surface and press with your palm and roll it.

   5 minuten
3. 3

   Scoop out the eggplant gently so it doesn't puncture (keep the flesh), then fry it.

   Benodigde hulpmiddelen:

   Koekenpan

   5 minuten
4. 4

   To prepare the filling: fry the onion until it softens, then add the ground meat, tomato, spices, and salt. Cook until the meat is done.

   Benodigde hulpmiddelen:

   Koekenpan

   10 minuten
5. 5

   Stuff the eggplant with the filling.

   5 minuten
6. 6

   To prepare the sauce: fry the onion, garlic, and green bell pepper, then add the tomato paste, eggplant flesh, and half a cup of water.

   Benodigde hulpmiddelen:

   Koekenpan

   10 minuten
7. 7

   Place the stuffed eggplant in the sauce and let it boil for 15-20 minutes.

   Benodigde hulpmiddelen:

   Pan

   20 minuten
8. 8

   Serve the eggplant with rice and vermicelli.

   5 minuten

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Kruidenper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber25 g

Zoutper 100g

Ash100 g

Tomatenpureeper 100g

Energy100 kcal

Protein1.5 g

Total Fat0.5 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber2 g

Plantenolieper 100g

Energy884 kcal

Total Fat100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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